Pear and raspberry bread
- olive oil spray
- 410g can pear halves in juice, drained
- 2¼ cups wholemeal self-raising flour
- ¼ cup desiccated coconut
- ¼ cup Natvia or other sweetener
- 5 tablespoons trim milk
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 5 tablespoons sunflower oil
- ½ cup fresh or frozen raspberries, plus extra to serve (optional)
1 Heat the oven to 160°C/fan 140°C/gas 3. Grease and line a 900g loaf tin with olive oil spray and non-stick baking paper.
2 Blitz the pear halves to a purée in a food processor, then set aside. Sift the flour into a large bowl, then add the husks from the sieve. Stir in the coconut and the sweetener.
3 Whisk the milk, egg and vanilla together in a jug. Add to the flour mixture, along with the pear purée and sunflower oil, then stir until just combined. Add three-quarters of the raspberries.
Spoon the mixture into the prepared loaf tin. Sprinkle evenly with the remaining raspberries. Bake for 1 hr–1 hr 15 min until an inserted skewer comes out clean.
4 Cool in the tin for 10 min, then transfer to a wire rack to cool completely before slicing. Serve with extra raspberries, if using.
Nutrition Info (per serve)
Total fat 8.2g
–Saturated fat 2.2g
Dietary fibre 5.2g
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